Cheesy Chorizo & Sweet Potato Fritters
with Fresh Salad
What did the carrot say to the chorizo? No, seriously, we don’t know. As soon as we tried these golden cheesy fritters we gobbled them all up and now they ain’t talkin’! Good thing this dish speaks for itself.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
1
carrot
1 block
mozzarella cheese
(Contains Milk;)
1 bunch
coriander
1
chorizo
(May be present: Milk, Soy. )
1 sachet
smoked paprika
20 g
Dijon mustard
1 bag
mixed salad leaves
1 tub
Greek-style yoghurt
(Contains Milk;)
1
cucumber
Not included in your delivery
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
2 tsp
balsamic vinegar
olive oil
Nutritional Values
Utensils
Instructions
Grate the sweet potato (unpeeled) until you have 1 cup tightly packed for 2 people/ 2 cups tightly packed for 4 people. Grate the Mozzarella cheese. Finely chop the coriander leaves. Remove and discard the skin from the chorizo and finely chop the chorizo meat. Grate the carrot (unpeeled). Dice the cucumber.
In a large bowl, combine the grated sweet potato, Mozzarella, coriander (1 tbs for 2 people) / 2 tbs for 4 people), chorizo meat, plain flour, egg and smoked paprika. Season with a pinch of salt and pepper and mix well.
Take ¼ cup of the fritter mixture into your hands and pack it tightly until it takes the shape of a fritter. Set the fritter aside. Repeat with the remaining fritter mixture (you should get 3-4 fritters per person).
Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Add 3-4 fritters to the pan and cook for 3 minutes on each side, or until golden. Set aside on a plate lined with paper towel. Add another dash of olive oil (if needed) to the pan and repeat with the remaining fritters. TIP: Cooking the fritters in two batches gives them enough space to cook evenly.
In a medium bowl, combine the balsamic vinegar, Dijon mustard and a drizzle of olive oil. Season to taste with a pinch of salt and pepper. Just before serving, add the carrot, cucumber and mixed salad leaves and toss to coat.
Divide the cheesy chorizo and sweet potato fritters between plates. Serve with the fresh salad and a dollop of Greek yoghurt on the side.
